JPH0574334B2 - - Google Patents
Info
- Publication number
- JPH0574334B2 JPH0574334B2 JP2197088A JP19708890A JPH0574334B2 JP H0574334 B2 JPH0574334 B2 JP H0574334B2 JP 2197088 A JP2197088 A JP 2197088A JP 19708890 A JP19708890 A JP 19708890A JP H0574334 B2 JPH0574334 B2 JP H0574334B2
- Authority
- JP
- Japan
- Prior art keywords
- raw materials
- scallops
- shellfish
- extract
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000020637 scallop Nutrition 0.000 claims description 35
- 241000237503 Pectinidae Species 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 28
- 235000015170 shellfish Nutrition 0.000 claims description 27
- 239000000284 extract Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 210000001835 viscera Anatomy 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 239000003925 fat Substances 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 241000237509 Patinopecten sp. Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 241000237502 Ostreidae Species 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000020636 oyster Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002440 industrial waste Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 101710180012 Protease 7 Proteins 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2197088A JPH0484874A (ja) | 1990-07-24 | 1990-07-24 | 天然の貝エキス製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2197088A JPH0484874A (ja) | 1990-07-24 | 1990-07-24 | 天然の貝エキス製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0484874A JPH0484874A (ja) | 1992-03-18 |
| JPH0574334B2 true JPH0574334B2 (de) | 1993-10-18 |
Family
ID=16368527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2197088A Granted JPH0484874A (ja) | 1990-07-24 | 1990-07-24 | 天然の貝エキス製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0484874A (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07265016A (ja) * | 1994-03-29 | 1995-10-17 | Katsue Kosaka | ほたて貝のエキスの抽出方法 |
| JPH07308174A (ja) * | 1994-05-16 | 1995-11-28 | Takemitsu Sasahara | ホタテ貝からアミノ酸、及び油脂を製造する方法 |
| KR102068316B1 (ko) * | 2013-06-28 | 2020-01-21 | 한국식품연구원 | 키조개 풍미 소스 및 그 제조방법 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51136865A (en) * | 1975-05-20 | 1976-11-26 | Shinji Kurihara | Production of animal edible seasonings |
| JPS60133854A (ja) * | 1983-12-20 | 1985-07-17 | Fumio Nishikawa | 天然調味料の製造法 |
-
1990
- 1990-07-24 JP JP2197088A patent/JPH0484874A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51136865A (en) * | 1975-05-20 | 1976-11-26 | Shinji Kurihara | Production of animal edible seasonings |
| JPS60133854A (ja) * | 1983-12-20 | 1985-07-17 | Fumio Nishikawa | 天然調味料の製造法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0484874A (ja) | 1992-03-18 |
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